Rajasthani Bajra Raabdi - Bajra flour Porridge. This is an easy and fuss-free recipe, healthy thick gruel prepared with pearl millet flour, yogurt, and salt, that's fermented overnight to make Raabdi.
This recipe is perfect for summer months as it has cooling down properties but you can have this raabdi piping hot in winter seasons too.
Rajasthani Bajre Ki Khatti Raabdi might well be for times like these when brutal heat shows no mercy. Then answer it with this mildly savoury, healthy, cooling and refreshing raabdi, a thick gruel prepared with basic ingredients - Bajra flour ( Pearl millet flour ) plain yogurt and salt. Raabdi, a common and traditional dish which is very dear to folks of the state of Rajasthan.
On a previous night, you would mix bajra flour, buttermilk ( Chaas ) and salt in a black clay pot ( an earthenware pot ) and let it simmer on a very low flame until the mixture thickened then leave it a whole night to ferment. Next day mid-morning serve this raabdi with buttermilk.
Bajra Raabdi is a best breakfast or brunch to stay cool and hydrate during scorching summers.
📖 Recipe
Rajasthani Bajra Raabdi (Pearl Millet Yogurt Porridge)
Ingredients
- ½ cup fine pearl millet flour bajra flour
- 2 cups plain yogurt whisked
- salt to taste
- water as needed
- roasted cumin seeds for garnish
- freshly ground black pepper for garnish
- chia seeds optional for garnish
Instructions
- Add 1 cup of water to 1 cup of yogurt and whisk well to make buttermilk.
- In a heavy-bottomed saucepan or clay pot, combine the buttermilk, pearl millet flour, and salt. Whisk until smooth and lump-free.
- Cook over very low heat for 8 to 10 minutes, stirring continuously.
- Continue cooking until the mixture thickens noticeably.
- Remove from the heat, cover, and allow it to ferment overnight at room temperature.
- The next morning, whisk the remaining 1 cup of yogurt with 1 cup of water to make fresh buttermilk.
- Add this mixture to the fermented raabdi and mix well.
- Pour into serving glasses or bowls.
- Garnish with roasted cumin seeds, black pepper, or chia seeds.
- Serve chilled or at room temperature.
Notes
- For a vegan version, use plant-based yogurt.
- Consistency can be adjusted by adding more or less water before serving.
- Best enjoyed fresh after fermentation
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
This is one of those traditional recipes that reminds you just how clever and nourishing simple village cooking really is. One of my favourite summer breakfast that I can have every morning!
Tea Solves Everything says
Lovely post! I've never tried this drink before. It sounds really refreshing, but I'd like to ask.. how heavy/filling is it? Thank you:)
jcookingodyssey says
Thank you Tea Solves Everything for this comment. It is not heavy on stomach but surely it will keep you fuller longer. Hope this helps 🙂
Chef Mireille says
what a beautiful tribute to your mom and step nan
Mayuri Patel says
Jagruti thank you so much for contributing this recipe for the Mother's Day Collection. As you said whenever which ever place celebrates Mother's Day, its a feeling of contentment to remember mums and grandmothers.
jcookingodyssey says
Thanks Mayuri..:)
Sujata Roy says
Lovely tribute to your mom. Raabdi looks delicious and healthy too.
jcookingodyssey says
Thank you Sujata.
Mina Joshi says
What a lovely tribute to your mum and nan. love the sound of raabdi. Never tried it though.
jcookingodyssey says
Thank you Mina!
Unknown says
Such a beautiful tribute. My nanihal is Rajsthan. Remind me of my nani preparing this. Never prepared after coming to Dubai.
jcookingodyssey says
Thank you Huma 🙂
Mayuri Patel says
What a wonderful tribute to your mum and Nan. Raabdi sounds interesting, never tasted it but will now add it to my 'to do list". However, we make a hot sweet gruel using bajri flour and jaggery. My mum used to make it for us when we would fall sick.She'd tell us to drink it up as it gives energy. The gruel is called raab.
jcookingodyssey says
Thanks Mayuri, yes I too make sweet Gujju Raab 🙂
Avin says
What a beautiful roundup of recipes. Love the recipe dear. I am sure your Mum and Man will be proud of you. God bless!!
jcookingodyssey says
Thank you Avin.
Phaytea's Pulse says
I'll love to try this...it isn't strenuous at all
jcookingodyssey says
Thank you 🙂
loopyloulaura says
looks tasty, I've used millet in musesli but not in smoothies so thanks for the tips
jcookingodyssey says
Thank you 🙂
Unknown says
This is the first time I've seen a drink like this! I'd love to try this since you said it's good for hydration, and I need a lot of that because of the heat!
jcookingodyssey says
Thank you J Kim ..please do try and let us know how you like it.
Citrus Spice and Travels says
What a beautiful tribute to your mum and nan. The raabdi indeed sounds delicious and very tasty.We had the opportunity to taste this on our recent visit to Rajasthan and when I tried it I thought it was going to be sweet only to realize it was savory. It is one of the recipes on my to recreate rajasthani dishes list. I like your innovation of adding chia seeds garnish.
jcookingodyssey says
Thank you Nayna for this comment. Please do try 🙂